Tessa's Recipe Rundown...
Taste: Incredibly fresh and bursting with that distinct raspberry flavor.
Texture: Frosty, creamy, rich with a buttery crunchy crust. If the pie is too solid let it sit for 5 to 10 minutes at room temperature to soften up.
Ease: Easy but a little messy. Completely worth the few extra dishes!
Appearance: I am obsessed with that brilliant all-natural pink color.
Pros: Perfect summer treat.
Cons: None!
Would I make this again? Absolutely. You could also use any type of berry you want!
Since moving to our new house I’ve had a love-hate relationship with the electric range. The cooktop burners get SO MUCH hotter than our last stove but luckily it only takes burning something once or twice to learn that lesson. The oven, however, is still a bit of a mystery to me. It has 2 more racks than our previous oven but is actually smaller inside which is just strange to me. Plus, it is always about 20°F cooler than it should be (especially at higher temperatures). Luckily I always have my trusty oven thermometer inside so I can compensate for the difference. EVERYONE should have an oven thermometer. This oven also has convection capabilities with is sweet, but I haven’t fully perfected the time and temperature adjustments to avoid overcooking. I have discovered that the convection setting is perfect for preheating the oven quickly though!
Generally, this entire oven just bakes differently. And in the middle of a desert summer? I don’t even want to deal with that. Hence this no-bake frozen raspberry pie recipe. Right now I am all for staying away from the oven to keep myself cool AND sane with a fresh frosty treat. Win win!
The full No Bake Frozen Raspberry Pie recipe can be found on Imperial Sugar’s website!
This post was written by me on behalf of Imperial Sugar. All text, photos, and opinions provided are my own.
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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That looks awesome! If you’re having oven troubles this pie sounds like the perfect temporary remedy to me 🙂 Love the color too!
Oh man, figuring out new appliances is one of the WORST things about moving. That, and lighting. I’m sure you’ll get it all figured out ASAP!
But, this pie looks like a VERY happy way to deal with it for the time being. I am obsessing over raspberries…and this frozen goodness! Pinned!
I am very frustrated…..i tried for at least 15 minutes to locate the receipe on the
web site you provided…..it may be my computer, but I simply could not find this
receipe. Many others popped up, but not the no bake frozen raspberry pie. I wish
you had included it on your web site….well, maybe another day. I’m not that great
with computers.
Gail Sugalski, the link to the recipe is below the last picture of the pie on this page, but here it is in case you need it: http://www.imperialsugar.com/recipes/desserts/frozen-desserts/No-Bake-Frozen-Raspberry-Pie
Yes please!! I will take at least a slice of that!!
What a pretty pink pie that I don’t have to feel guilty about! And I LOVE that it’s no bake — nice job!
Just an idea….I’m thinking that I will pulse the raspberries in the food processor and then strain them to get rid of the seeds before adding the cream cheese and sugar. This looks delish by the way and now that raspberries are in season here in Southern Ontario, I will be making this soon!
Should the raspberries be crushed (in a food processor or on the stove) and strained to remove the seeds? I feel like the seeds would be very noticeable in the pie filling.